Fish stew

For 4:
2 brown onions, diced
1 fennel bulb, sliced
1 500ml jar pasta sauce - eg Arrabiata
1.5 cups water
350g white fish fillets, diced
1/2 can white beans
(optional pinch saffron if sauce is neutral)

1. Heat a generous glug of oil in a large pot. Add onions and cook over a medium low heat, covered for about 5 minutes.
2. Add the fennel and continue to cook, covered and stirring occasionally for 10-15 minutes or until the onion and fennel are soft but not browned.
3. Add the pasta sauce, 1 1/2 cups water (and saffron if using). Bring to a simmer.
4. Add fish and cook for about 1 minute. Then remove from the heat. Cool, add beans and refrigerate until you’re ready to serve (will keep for 3-4 days, possibly longer).
5. To reheat, bring back to a gentle simmer and cook until fish is cooked through. Taste & season.

Serve with crunchy green salad.